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This small batch homemade pumpkin spice coffee creamer is creamy and filled with the warm flavors of fall. Made with real pumpkin purée and no artificial flavorings or preservatives, it comes together in minutes and adds a seasonal touch to your morning coffee.
Why You’ll Love This Recipe
- Made with Real Pumpkin Purée: No artificial flavorings, just pumpkin purée and simple, natural ingredients for authentic flavor.
- Quick and Easy: Homemade pumpkin creamer is ready in less than 15 minutes.
- Perfect Small Batch: Makes just the right amount to last through the week.
- Customizable Flavor: Adjust the sweetness and spice level to your preference.
I make this pumpkin spice coffee creamer every year when the weather turns cool. It’s easy, uses simple ingredients, and the blend of warm spices with real pumpkin makes every cup of coffee feel special.
I also love making homemade creamers because they’re simple and I know exactly what’s in them. Along with this small batch pumpkin spice creamer, my small batch chocolate coffee creamer is another favorite. Try either one with pumpkin pie for one or small batch pumpkin muffins for a perfect seasonal pairing.
Ingredients
If you have any ingredients leftover from this small batch pumpkin creamer recipe, check out our Leftover Ingredients Recipe Finder.
- Milk: I use whole milk for the base, but any type of milk, including non-dairy, will work. For a richer and creamier texture, use half-and-half or heavy cream instead.
- Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling. It adds real pumpkin flavor and a hint of natural sweetness. Since you’ll have some left in the can, try using it in small batch pumpkin bars, pumpkin coffee cake for one, or small pumpkin dump cake.
- Maple Syrup: Use pure maple syrup for the best flavor. It sweetens the creamer and blends smoothly with the pumpkin and spices. Extra maple syrup can be used in small batch maple granola, small pecan pie with maple syrup, or mini French toast casserole.
- Spices: A mix of cinnamon, nutmeg, cloves, and allspice gives the creamer its classic pumpkin spice flavor. This same mix of spices is used in a mini sweet potato casserole, small batch gingerbread granola, and small batch garam masala spice blend.
How To Make Pumpkin Spice Creamer
These photos and instructions help you visualize how make a small batch of pumpkin spice creamer. See the recipe card below for ingredient amounts and full recipe instructions.
- Combine Ingredients: Whisk together the milk, pumpkin purée, maple syrup, and spices in a small saucepan.
- Heat Gently: Cook over medium heat, whisking often, until the mixture begins to steam.
- Simmer Briefly: Increase heat just to a gentle boil, then reduce to low and simmer for 1–2 minutes, whisking continuously.
- Add Vanilla: Remove from heat and stir in the vanilla extract.
- Cool & Store: Let cool for 5 minutes, then transfer to a jar or container. Refrigerate and shake before using.
Expert Tips
- Don’t Boil Too Long: Keep the mixture at a gentle simmer so the milk doesn’t curdle.
- Shake Before Using: The pumpkin and spices may settle, so always shake or stir before pouring.
- Storage: Store in a sealed container in the refrigerator for up to 1 week.
Frequently Asked Questions
For a dairy-free pumpkin creamer, use coconut milk, cashew milk, oat milk, or almond milk. Full-fat coconut milk will give the thickest, creamiest result, while other non-dairy milks will be thinner.
Homemade pumpkin spice coffee creamer will keep for up to 1 week in the refrigerator when stored in a sealed container. Shake well before each use.
Yes, replace the cinnamon, nutmeg, cloves, and allspice with 1 teaspoon of pumpkin pie spice.
Start with the listed amount of maple syrup, then add more if you like it sweeter. You can also use honey or brown sugar as alternatives.
Use half-and-half or heavy cream instead of milk for a creamier, thicker consistency.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch pumpkin spice creamer recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Pumpkin Spice Creamer
Equipment
Ingredients
- 1 cup whole milk
- 3 tablespoons pumpkin purée
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ¼ teaspoon vanilla extract
Instructions
- Whisk together the milk, pumpkin purée, maple syrup, and spices in a small saucepan.
- Cook over medium heat, whisking often, until the mixture begins to steam.
- Increase heat just to a gentle boil, then reduce to low and simmer for 1–2 minutes, whisking continuously.
- Remove from heat and stir in the vanilla extract.
- Let cool for 5 minutes, then transfer to a jar or container. Refrigerate and shake before using.
Notes
- Don’t Boil Too Long: Keep the mixture at a gentle simmer so the milk doesn’t curdle.
- Shake Before Using: The pumpkin and spices may settle, so always shake or stir before pouring.
- Storage: Store in a sealed container in the refrigerator for up to 1 week.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
